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Twice-Baked Broccoli and Cheddar Potatoes

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Twice-Baked Broccoli and Cheddar Potatoes

Twice-Baked Broccoli and Cheddar Potatoes

Jessica Braider
Stuffed potatoes make an incredibly filling, healthy, and versatile dinner. The possibilities are endless, but we like the combination of broccoli and Cheddar cheese.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 4 russet potatoes
  • 1 head broccoli cut into spears, or use 10 oz. package frozen chopped broccoli
  • 2 Tbsp. butter or margarine
  • 1/3 cup low fat milk (or use any variety)
  • 2 Tbsp. salsa (look for brands with no sugar added), optional
  • 1 1/2 cups shredded Cheddar cheese


  • Pierce the potatoes with a fork in several places, and cook them on a paper towel in the microwave on high power until they are tender (about 5 minutes per potato, but check and rotate every 5 minutes). (Note: If you prefer to bake the potatoes, bake them at 400 degrees for about 1 hour and 15 minutes.)
  • Preheat the oven to 400 degrees.
  • Meanwhile, on the stove top, steam the broccoli spears in a covered pot with about 1/2-inch of water for about 7 minutes until they are very tender. Drain the broccoli and finely chop it.
  • When the potatoes are cooked, carefully slice them in half lengthwise (use oven mitts—they’re HOT) and scoop out most of the flesh, leaving about 1/4-inch layer of potato inside the skin.
  • In a medium bowl, mash together the potato flesh, broccoli, butter or margarine, milk, salsa (optional), and 1 cup of the cheese.
  • Mound the mixture back into the potato skins. (At this point you can refrigerate them for up to 24 hours.)
  • Top them with the remaining cheese and bake them on a baking sheet for 6 - 8 minutes or until the potatoes are heated through and the cheese is melted.

Slow Cooker Directions

  • For the potatoes: Pierce each potato several times with a fork and place in the slow cooker, stacking as necessary. Cook on low for 8 - 10 hours or on high for 4 - 5 hours.
  • For the broccoli: A 3L or smaller slow cooker works best. The broccoli should fill the slow cooker by at least half, and preferably 2/3 - 3/4. Pour about 1/2-inch of water or broth into the bottom of the slow cooker, add broccoli, and cook on low for 3 - 4 hours, until soft. Drain off any remaining water before mixing the filling. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Bake the potatoes, cut and steam the broccoli.
Scramble Flavor Booster: Use spicy salsa and add 1 diced hot chili pepper or a 4 oz. can of diced green chilies to the potato mixture.
Tip: While the flesh of potatoes is high in both vitamin B and C, don't forget the skin! It is full of fiber and nutrients like iron and potassium.  Be sure to wash potatoes well before cooking them, and buy organic potatoes when you can.
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 10g, 15%; Saturated Fat: 4g, 18%; Cholesterol: 10mg, 3%; Sodium: 430mg, 18%; Total Carbohydrate: 47g, 16%; Dietary Fiber: 5g, 20%; Sugar: 5g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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